Pumpkin Bundt Cake
Thanks to Shara
Ingredients
Cooking spray
4 spray(s)
Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
12 oz, or similar product (3/4 of a 16 oz package)
Ground cinnamon
2½ tsp
Egg
4 item(s), large
Canned pumpkin
2 cup(s)
Plain fat free Greek yogurt
½ cup(s)
Vanilla extract
½ tsp
Splenda to taste
Pumpkin spice
1 tablespoon
Instructions
Preheat the oven to 325°F. Coat a bundt pan with cooking spray.
In a large bowl, whisk together the cake mix (reserve remaining mix for another use), cinnamon, and pumpkin spice .
In a medium bowl, whisk together 1 cup water and eggs. Add water mixture to cake mix mixture; mix until well combined. Stir in the pumpkin. Pour the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
Cool the cake in the pan for 5 minutes. Loosen the cake from the edges and center of the pan with a thin knife. Carefully invert the cake onto a cooling rack. Cool completely.
In a small bowl, stir together the yogurt, and vanilla. Add Splenda for sweetness, Drizzle the glaze over the cake. Cut into 16 slices.
Serving size: 1 slice makes 16 slices
